Plastic containers, capable of being evacuated to 50 kPa, were investigated for maintaining quality of fruits and vegetables. Celery, lettuce, broccoli, grapes, green beans, melon, and strawberry were kept at 4°C, broccoli, okra and tomato were kept at 8°C in vacuum containers and in conventional, sealed, plastic food containers. For each produce item, similar concentrations of carbon dioxide a...
